Cold Brew Coffee Extract

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Laura's iced coffee concentrate

I love cold brew so much I drink it all year round.  

My cold brew isn't really just coffee with ice added to it (though I often am served that inferior beverage). My drink of choice is an extracted concentration made from ground beans and purified water, steeped lovingly for 24 hours, then gently filtered and stored in my fridge.

When I am finally ready to drink my beloved coffee, I pour a scant one-third cup of concentrate in a glass and top it off with two-third cup of filtered water, a few ice cubes, and a straw. My co-workers know not to get in the way of my coffee or to talk to me until that coffee has had a chance to soak in...AHHHHH, BLISS! 

  • Duration
  • Prep Time
  • 14 cups extract (about 42 cups of coffee)Servings

Ingredients

  • 1 pound coffee beans, medium coarse grind (I use a fancy schmancy blend, but any good beans will work)
  • 1 gallon filtered or bottled water

Preparation

1. Pour ground coffee in a large container. Add water and stir to combine. Cover and let sit for 24 of the longest hours of your life!

2. Place several layers of cheesecloth in a strainer and pour coffee extract into a jar or pitcher (I use glass because I can see the gorgeous extract through the glass (so pretty!) and glass doesn't mess with the flavor).

3. Cover and store extract in the refrigerator for up to 2 weeks.

4. When ready to serve, pour a scant one-third cup of concentrate in a glass and top it off with two-third cup of filtered water, a few ice cubes, and a straw.